Mocha Fudge Crunch Bars

An addictive combination of chocolate brownie base, mocha fudge centre and Crunch Bar inspired topping make these easy to make treats highly addictive.

OTHER RECIPES YOU MIGHT LIKE

– Chocolate Malt Whipped Nougat Tart
– ‘Chokito’ Chocolate Caramel Slice
– Almost ‘Picnic’ Fudge
– Giant Homemade Wagon Wheel Biscuit

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What are Mocha Fudge Crunch Bars?

These bars, like so many of my recipes, are a combination of favourite things.

1. A super easy brownie base
2. A mocha fudge centre
3. A crunchy chocolate topping

What is Mocha?

The flavour known as mocha is, simply put, a combination of chocolate and coffee. Having begun life as a hot drink (the mochachino), mocha has now morphed into desserts as well. It can be made up of varying quantities of both chocolate and coffee which means you can make it to suit your tastes.

Start by making the brownie base. Beat together eggs and the sugars for about a minute until light and foamy (photo 1). I use both white and brown sugar but feel free to use one or the other if you prefer. Brown sugar generally leads to a more moist result.

Pour the mixture into a lined 8-inch square baking tin (photo 5) and bake for around 20 minutes (photo 6). I then use another square pan to press down lightly on top to flatten out the top of the brownie (this allows the filling to be spread on in an even layer).

Add evaporated milk, sugar and butter to a heavy-based saucepan over low heat and stir until the sugar dissolves. Now bring that to a rolling boil (photo 7) for around 8 minutes and it should become very thick so that you can drag a line through it with the spatula and clearly see the bottom of the pan (photo 8).

Now we add flavour – in goes coffee, marshmallows and some milk chocolate (photo 9). I like milk chocolate the best for this as I think it works better with coffee flavour. Now pour the fudge over the brownie base (photo 10).

To make that crunchy topping, scatter rice bubbles over the fudge topping (photo 11) and then pour over melted chocolate (photo 12) and let it set for an hour or two before serving.

Top tip: Make sure to drizzle the chocolate over the top slowly, making sure to get full coverage. If you pour it over too quickly it won’t cover the whole top.

The last time I used Rice Krispies in this way was in my Chokito Chocolate Caramel Slice and that recipe is incredibly popular so I was very happy to be using the combination again with one of my favourite candies, fudge. The brownie base? Well, everything is better with a brownie base right?

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As long as you like coffee, which I’m guessing you do since you read this far, Mocha Fudge Crunch Bars are highly addictive. My test audience loved testing out these delicious treats, why not make them for your family this weekend?

OTHER RECIPES YOU MIGHT LIKE

– Chocolate Malt Whipped Nougat Tart
– ‘Chokito’ Chocolate Caramel Slice
– Almost ‘Picnic’ Fudge
– Giant Homemade Wagon Wheel Biscuit

Mocha Fudge Crunch Bars

An addictive combination of chocolate brownie base, mocha fudge centre and Crunch Bar inspired topping make these easy to make treats highly addictive.

5 from 3 votes

Print Pin Rate

Course: Afternoon Tea, Dessert, Snack, Sweets

Cuisine: Bars, Brownies, Italian

Keyword: crunch bars, mocha fudge

Prep Time: 30 minutes

Cook Time: 30 minutes

Setting time: 2 hours

Total Time: 58 minutes

Servings: 16 serves

Calories: 282kcal

Author: Marie Roffey

Click on the servings number to scale the recipe

Ingredients

FOR THE BROWNIE BASE

• 57 g (1/4 cup / 1/2 stick) unsalted butter
• 40 g dark (70%) chocolate
• 100 g (1/2 cup oacked / 3.5oz) light brown sugar
• 50 g (1/4 cup / 1.8oz) granulated white sugar
• 2 large eggs
• 65 g (1/2 cup / 2.3oz) plain (all-purp) flour
• 25 g (1/4 cup) dutch processed cocoa
• 1/4 teaspoon salt

FOR THE MOCHA FUDGE

• 2/3 cup evaporated milk full fat
• 3/4 cup granulated sugar
• 85 g (3/4 stick) unsalted butter, cubed
• 2 tablespoons instant coffee granules (notes)
• 1 tablespoon boiling water (notes)
• 2 cups mini marshmallows
• 100 g (1/2 cup / 3.5oz) milk chocolate, finely chopped

FOR THE TOPPING

• 1 cup rice bubbles (rice krispies)
• 100 g (1/2 cup / 3.5oz) milk chocolate, melted

Instructions

FOR THE BROWNIE BASE

• Preheat the oven to 180C / 350F / 160C fan forced. Line an 8x8 inch square baking tin with baking paper.
• On the VERY LOWEST heat, melt the butter and chocolate together in a saucepan, stirring regularly. Remove from heat.
• Use a handheld beater to beat together both sugars and the eggs until lightened and frothy (about 1 minute).
• Sift over the flour, cocoa and salt and use a spatula to mix through until just combined.
• Add the melted chocolate and butter mixture and mix through, again until just combined.
• Bake for 20 minutes. As soon as you take them out, press another 8x8 inch tin down on top just to flatten out the top of the brownie (this step is optional but makes the brownie a nice flat layer for the coffee filling.

FOR THE MOCHA FUDGE

• In a small heavy based saucepan, mix together the evaporated milk, sugar and butter until the sugar has dissolved. Bring to a rolling boil, stirring often for around 8 minutes until it is very thick (you should be able to see the bottom of the pan clearly when you drag the spatula through).
• Mix together the coffee granules and boiling water and add to the mixture. Add the marshmallows and milk chocolate and stir well to combine. Pour the fudge over the brownie base and give it a shake to level out.

FOR THE TOPPING

• Scatter the rice bubbles over the top of the quickly setting fudge, then drizzle the melted chocolate slowly all over (doing this in a slow drizzle will mean better coverage all over. If you tip it straight on, it may not cover the top properly.
• Allow to set for 1-2 hours.

Notes

1. I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
2. You can also substitute Marshmallow Fluff for the Marshmallows in this recipe.
3. For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).

TOOLS USED IN THIS RECIPE

• A heavy based saucepan is a must when making candy on the stove
• A silicone spatula makes sure nothing is left behind
• A handheld beater
• An 8x8 inch square baking tin

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